It’s the beginning of December and I’ve already purchased enough cans of Libby’s Pumpkin to support them until next November. Seriously, if I could throw pumpkin into everything during this time of year I would.
I have a list a mile long of all the yummy treats still on my list pumpkin related – so stay tuned, the ride ain’t over.
By now I’ve made a dozen or so recipes from Matt Lewis and Renato Poliafito, all with tremendous success, all with delicious results. I’ve committed myself to making the fabulous recipes in both their books, front to back. So bare with me kids, I imagine this being a rather bumpy ride.
The Pumpkin Whoopie Pies from Baked: New Frontiers in Baking are the perfect portable cream filled device. The cakes are moist and chalk-full of delicious spices. The filling is kicked up just a notch with my addition of maple syrup.
You can of course pipe the cake onto your pans, but why not pick up the Wilton Whoopie Pie Pans and have a reason to make whoopie pies all the time! I love this little guy from Sur La Table, it makes this process a snap and each cake perfect and consistent.
For the Whoopie Cookies:
3 c all-purpose flour
1 t salt
1 t baking powder
1 t baking soda
2 tbl cinnamon
1 tbl ginger
1 tbl cloves
2 c firmly packed dark brown sugar
1 c vegetable oil
3 c chilled pumpkin puree
2 large eggs
1 t pure vanilla extract
For the Cream Cheese Filling:
3 c confectioners’ sugar
1 stick unsalted butter, softened
8 oz cream cheese, softened
3 tbl maple syrup
1 t pure vanilla extract
Make the Pumpkin Whoopie Cookies:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, or spray your Whoopie Pie Pan with baking spray.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside.
In a separate bowl, whisk the brown sugar and oil together until well combines. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop, I used a 1/4 c measuring cup, to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
Make the Cream Cheese Filling
Sift the confectioners’ sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
Add the confectioners’ sugar, maple syrup and vanilla and beat until smooth. Be care not to overbeat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
Assemble the Pies
Turn half of the cooled cookies upside down (flat side facing up).
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator – like they’ll last that long!